Name: Steak Queso Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 lb steak strips (sirloin, flank, or ribeye); 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper; 1 teaspoon garlic powder; ½ teaspoon paprika; ½ teaspoon cumin; 1 cup jasmine or basmati rice; 2 cups beef broth; 1 tablespoon butter; ½ teaspoon salt; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; 1 cup shredded white cheddar cheese; ½ cup Monterey Jack cheese; ¾ cup heavy cream; 2 tablespoons cream cheese; ½ teaspoon garlic powder; ¼ teaspoon cayenne pepper (optional); 2 tablespoons fresh cilantro, chopped (optional); 1 jalapeño, sliced (optional); 1 tablespoon sour cream (optional); ½ cup diced tomatoes (optional)

I serve up tender strips of steak over rich, cheesy queso sauce and flavorful rice — it’s a hearty, indulgent rice bowl that feels like comfort food, but still comes together pretty easily. Steak Queso Rice

Why You’ll Love This Recipe

I love this recipe because:

It’s loaded with flavor — juicy steak, creamy queso, and seasoned rice all in one bite
It’s relatively easy to make with simple ingredients and not too much prep
It’s almost a one‐pan meal, which means less cleanup
It’s customizable — I can swap the protein, change cheeses, or add veggies to suit what I have or what I like
It works for many occasions: weeknight meals, impressing guests, or meal prep for leftovers

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Steak:
1 lb steak strips (sirloin, flank, or ribeye)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin

For the Flavorful Rice:
1 cup jasmine or basmati rice
2 cups beef broth
1 tablespoon butter
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon smoked paprika

For the Queso Sauce:
1 cup shredded white cheddar cheese
½ cup Monterey Jack cheese
¾ cup heavy cream
2 tablespoons cream cheese
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional for spice)

Optional Toppings:
2 tablespoons fresh cilantro, chopped
1 jalapeño, sliced
1 tablespoon sour cream
½ cup diced tomatoes

directions

Cook the Rice
In a medium saucepan, I bring the beef broth, butter, salt, garlic powder, and smoked paprika to a boil. Then I add the rice, reduce the heat to low, cover, and let it simmer for 15‑18 minutes until the liquid is absorbed. Once done, I fluff it with a fork and set it aside.
Season and Cook the Steak
I season the steak strips with salt, black pepper, garlic powder, paprika, and cumin. In a large skillet over medium‑high heat I heat the olive oil, then add the steak, cooking it about 3‑4 minutes per side (or until it’s browned and cooked to my preferred doneness). After cooking I let it rest for about 5 minutes.
Prepare the Queso Sauce
In a small saucepan over low heat, I warm the heavy cream, then stir in the cream cheese until melted. Gradually I add the shredded cheddar and Monterey Jack, stirring constantly until smooth. I season with garlic powder and, if I want a bit of a kick, cayenne pepper. I keep it warm on low heat.
Assemble the Steak Queso Rice Bowl
I divide the cooked rice into serving bowls. Then I top with the steak strips and drizzle generously with the queso sauce.
Garnish and Serve
Finally, I add optional toppings — cilantro, tomatoes, jalapeño slices, or a dollop of sour cream — and serve immediately.

Servings and timing

Servings: 4
Prep Time: ~15 minutes
Cook Time: ~20 minutes
Total Time: ~35 minutes

storage/reheating

Storage: I put leftovers in an airtight container in the fridge; they keep well for up to 3 days
Reheating: I reheat gently in a skillet over medium heat for about 5 minutes, stirring so the queso stays smooth. If I use a microwave, I heat for 1‑2 minutes, pausing once or twice to stir the sauce so it doesn’t separate or get grainy

FAQs

What kind of steak works best?

I like using sirloin, flank, or ribeye — they offer good flavor and texture. Flank is leaner; ribeye is richer because of its marbling.

Can I make this vegetarian?

Yes. I substitute the steak with something like grilled vegetables, black beans, or even plant‑based meat alternatives and use vegetable broth instead of beef broth. The queso still provides richness.

How can I make the queso sauce smoother?

I stir continuously while adding the cheeses, keep the heat low, and avoid letting it boil. Using freshly shredded cheese (rather than pre‑shredded) helps because it melts more smoothly.

Can I prepare parts ahead of time?

I can cook the rice and steak in advance, store them separately, and reheat them later. The queso sauce is best made fresh, but I’ve reheated leftovers gently with a splash of cream to help it loosen up.

What variations can I try?

I’ve tried adding veggies like bell peppers or onions sautéed with the steak, a spicy variation with extra jalapeño or cayenne, or even swapping cheeses (like adding pepper jack or using a smoky cheddar) for different flavor profiles.

Conclusion

I find this Steak Queso Rice to be one of my go‑to comfort meals because it’s flavorful, satisfying, and doesn’t require exotic ingredients. Whether I’m cooking for family, meal prepping, or looking for something special on a regular night, it delivers. I hope I’ve inspired you to try it yourself — I think you’ll love it!